Spaghetti aglio e olio with crispy chicken

Ingredients130ml (⅓ cup) extra virgin olive oil 4 chicken breast fillets (skin on, or slice large breasts horizontally into 4 thin cutlets) 4 garlic cloves, thinly sliced or crushed 400g spaghetti ¼ tsp dried chilli flakes ¼ cup finely chopped curly parsley juice and zest of 1 lemon4 cups baby spinach leaves 20g (¼ cup) finely grated parmesan salt and black pepper MethodStep 1Heat 1 tablespoon of the oil in a large non-stick frying pan over medium-high heat. Pat the chicken skin dry with paper towels and season with salt and pepper. Add the chicken, skin side down, and cook for 4-6 minutes or until the skin is deep golden and crisp. Turn and cook for a further 4 minutes or until cooked through. Transfer to a plate, cover loosely with aluminium foil to retain heat and leave to rest before slicing thickly crosswise.Step 2Place 2 tablespoons of the remaining oil and the garlic into a large, deep frying pan over medium-low heat. Season with a pinch of salt and cook, stirring occasionally, for 3-4 minutes or until fragrant and lightly golden.Step 3Meanwhile, cook the pasta in a large saucepan of boiling salted water for 6-8 minutes or until al dente. Reserve ½ cup of the pasta cooking water, then drain.Step 4Add the drained pasta, reserved cooking water, chilli flakes, parsley, half the lemon zest and half the lemon juice to the garlic oil. Toss vigorously over low heat for 1-2 minutes until the liquid emulsifies into a glossy sauce that coats the pasta. Season to taste.Step 5Whisk the remaining olive oil, lemon zest and lemon juice together in a bowl to make the dressing. Toss the baby spinach with the dressing in a separate bowl.Step 6Divide the warm pasta between serving plates and top with sliced crispy chicken. Serve alongside the dressed baby spinach salad and finish with grated parmesan.